Lemon Pudding Cookies are soft, chewy and perfectly sweet – a definite family favorite! Added lemon zest brightens the flavors. They’re so easy to make too!
Lemon Pudding Cookies seem to perfectly fix my craving for anything and everything lemon this time of year! There are signs that Spring is coming- the snow is melting, green leaves are starting to peek through and my kids are wearing shorts. Wait – they’d wear shorts even if it was 35 degrees, so scratch that as a sign of impending Spring! I added lemon zest to these soft and chewy pudding cookies because it brightens the flavors. I love the vanilla chips in them too – they pair so well with the lemon. Enjoy!
LEMON PUDDING COOKIES
adapted from Orange Cream Cookies
Yields 3 1/2 dozen cookies
- 1 cup sugar
- 1/2 cup softened butter
- 1 egg
- 1/3 cup sour cream
- 2Â TBSP milk
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 cups flour
- 1 (12 oz) bag white chocolate chips
- 1 small box lemon pudding mix
- zest from 1 lemon, about 2-3 tsp
- Cream together sugar and butter. Add egg and milk.
- In separate bowl, combine sour cream, pudding mix, salt and soda. Add flour and sour cream to butter mixture, mixing until smooth. Mix in white chocolate chips and zest. Add 1 drop of yellow food coloring if desired.
- Drop by rounded tablespoonfuls onto greased cookie sheet.
- Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!
If you love these Lemon Pudding Cookies, be sure to try some of our other favorite cookie recipes too!
- Mint Chocolate Pudding Cookies
- Best Peanut Butter Chocolate Chip Cookies
- Raspberry Meltaway Cookies
- Banana Cream Pie Cookies
- Orange Cream Cookies
MY LATEST RECIPES
LEMON PUDDING COOKIES
Lemon Pudding Cookies are soft, chewy and perfectly sweet - a definite family favorite! Added lemon zest brightens the flavors. They're so easy to make too!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 40
Ingredients
- 1 cup sugar
- 1/2 cup softened butter
- 1 egg
- 1/3 cup sour cream
- 2 TBSP milk
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 cups flour
- 1 12 oz bag white chocolate chips
- 1 small box lemon pudding mix
- zest from 1 lemon about 2-3 tsp
Instructions
-
Cream together sugar and butter. Add egg and milk. In separate bowl, combine sour cream, pudding mix, salt and soda. Add flour and sour cream to butter mixture, mixing until smooth. Mix in white chocolate chips. Add 1 drop of yellow food coloring if desired.
-
Drop by rounded tablespoonfuls onto greased cookie sheet.
-
Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!
Lemon Pudding Cookies are soft, chewy and perfectly sweet – a definite family favorite! Added lemon zest brightens the flavors. They’re so easy to make too!
These were delish. I added a dash of lemon extract. There were no instructions on the zest so I added it in (also after baked) (add..fold..add..fold). I dropped the cook time to 8 minutes. I prefer a more gooey cookie. My husband says they are addicting. A nice Easter cookie.
So glad you like them! I love lemon zest- I add it to my cookie dough prior to baking. {I updated the post to reflect that.} Yum! I’m with you on a soft cookie too. I eat them right out of the oven!
Could these be made with sugar free pudding mix and splenda?
I haven’t tried it, but I don’t see why not! Let me know how it goes!
Ginny did you make these cookies with sugar free pudding? Id love to know how the turned out.
I added a tsp of lemon juice (I’m a lemon flavor craver) and LOVED these..
good call! I LOVE lemon too- sometimes I feel like I have to tone it down for my recipes. I really want to PUT IN ALL THE LEMON! 😉
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The pudding mix is it instant or the other?
You just add in the dry pudding mix- I use instant!
Made these a few days ago for a potluck and they are so good! Made a couple changes though. I added about a tsp of lemon extract, I refrigerated the dough before baking, and I baked them at 350. This recipe is a keeper!
So glad you liked them!
Self rising flour or all purpose flour? Thanks!
All purpose flour!
Can you define a small box of pudding? I usually only find the one that is 3.4 ounces.
Yes, it’s the 3.4 oz box!
[…] Lemon Pudding Cookies […]
Can you freeze the cookie dough for later on
Of course!
Do these need to be refrigerated since there’s sour cream in them?
Nope! No need to refrigerate after baking!
I would recommend adding the zest into your instructions! I forgot and had to add later…Still, these were a huge hit with my husband! Thanks for sharing! 🙂
It’s in step 2 Grace! I’m glad you didn’t forget it, it adds such a nice lemon flavor!